Blackberries with Sweet CreamServes 8Ingredients:1 pint Heavy Whipping Cream1 cup Sugar, Divided10 whole Egg Yolks (save The Whites For Another Use)2 teaspoons Good Vanilla Extract (or Vanilla Beans)Fresh BerriesInstructions:Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don't boil.
Whisk egg yolks in a bowl (I used my electric mixer with whisk attachment) with the other half of the sugar. Add vanilla extract. (If using a vanilla bean instead, split the pot lengthwise then scrape the caviar into the cream/sugar mixture.)
Whisk the egg yolk mixture on medium for a minute. Now, with the mixer on medium-low, very slowly drizzle in the warm cream. I use a metal measuring cup to scoop out small portions at a time. Make sure to continue mixing as you pour the hot mixture continuously. I kind of drizzle it in so that the cream runs down the side of the bowl, which reduces the impact of the hot cream hitting the eggs.
After all of the cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.
Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.
Ideally, you'll transfer the cream to a container and refrigerate it for several hours.
Spoon generously (!) over fresh berries. You'll love it!Cook time: 15 MinutesPrep time: 10 Minutes

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Blackberries with Sweet Cream

This recipe is based on a scrumptious recipe my mother-in-law and I shared at a Ruth’s Chris steakhouse in Denver shortly before Marlboro Man and I were married. It’s a berry/sweet cream dish that (I believe) is still on their menu today, and at the time we shared the dessert, she and I both agreed that it was probably the most delicious fruit dessert either of us had ever eaten. My father-in-law, who’d ordered his own, fell completely in love.

A year or so later, on my father-in-law’s birthday, my mother-in-law and I were planning a yummy meal for his birthday. In addition to the beef tenderloin and fried potatoes and the rest of the meat-and-potatoes birthday fare, we just knew we had to try to make the berry/sweet cream dish. So guess what I did? I called Ruth’s Chris in Denver, asked to speak to one of the chefs, and asked them how they made it. I believe my exact words were, “I live on an isolated ranch in Oklahoma and I’m pregnant, miserable, and plump. I’d really love to make my father-in-law your berry/sweet cream dish. Can you please tell me how to make it?”

And bless his soul. He did. It must have been the pregnant, miserable, and plump thing.

It turns out that the sweet cream, which can be served with any variety or assortment of berries, is in the custard family—sort of a cross between Creme Brulee and a Zabaglione, not that I’m sure I can even describe the difference between Creme Brulee and Zabaglione. I think the latter contains Marsala wine. But anyway, it’s a custard creme. Though I haven’t eaten the Ruth’s Chris version for a long time, I remember that the cream wasn’t a thick pudding-like custard…but more of a pourable, thick liquid.

It’s the way I want to remember it, anyway.

While this likely isn’t a replica of the originally recipe (it’s a copycat version), it’s certainly a good substitute. I provide directions for using vanilla bean instead of extract, if that’s more your style.

This is utterly delicious, and you can make it ahead of time and keep it chilled in the fridge until you need it.

*Enter at your own risk.*

Here’s what you need: heavy cream, eggs, sugar, and vanilla.

*IMPORTANT NOTE* I have absolutely no idea why the butter is in this photo. This recipe does not contain butter. It’s like I can’t take a Cast of Characters photo without a stick of butter in there. Butter just floats into my photos whether I need it or not.

Send help immediately.

Begin by warming the cream in a saucepan.

Add some sugar to the cream, then bring it to a simmer without boiling.

Note that this results in a very *sweet* sweet cream, so if you’re sensitive to overly sweet delights, you can decrease the sugar amount a bit. (Divide 3/4 a cup instead of 1 cup, for example.)

Stir it occasionally as it warms.

While the cream is heating, separate the eggs. Save the egg whites for another use, or set them aside and make an angel food cake later in the day.

I’m not enough of a wonder woman to do things like that, but you can be if you’d like!

Throw the egg yolks into the bowl of an electric mixer…

Add sugar there, too.

As well as some good vanilla extract.

Now, about the vanilla. If you prefer, you can use a vanilla bean instead. In that case, rather than add it to the eggs, you’ll want to scrape the vanilla bean “caviar” into the cream and let it flavor the cream while it heats up. For that matter, you could also add the vanilla extract to the cream instead of the eggs if you want; I don’t think it would affect the recipe. In any event, we’ll be running the custard cream through a sieve later, so the vanilla caviar will be filtered out.

Now I’m exhausted.

Back to your regularly scheduled programming: Beat the egg/sugar/vanilla mixture on medium speed for about a minute, just long enough to combine everything.

Now, with the mixer on medium-low, very slowly drizzle in the warm cream. I use a metal measuring spoon to add it in. It’s important to be careful at first that you don’t add the cream too quickly since it’s hot.

Notice that I’m drizzling it in so that the cream runs down the side of the bowl, which reduces the impact of the hot cream hitting the eggs.

Keep going until all the cream has been added.

Next, pour the mixture into the top of a double boiler OR a glass bowl…

…Which you can fit over a pan of simmering water.

Cook the mixture over the boiling water, stirring constantly. It will slowly thicken, and the time it takes for this to happen can range from anywhere from 8 to 15 minutes, depending on the heat of the double boiler, and whether the moon is in the seventh house.

What we’re going for here is NOT a thick custard/pudding-type consistency. We just want this liquid to thicken a bit, so that when it cools it will be a nice, rich—but pourable—cream. So watch as you stir, and if it really starts to solidify, remove it from the heat.

Put a clean bowl over a larger bowl of ice…

And have a mesh sieve or strainer ready.

Pour the yummy cream through the strainer and into the clean bowl. (Never mind the foam. I am chronically and eternally imperfect.)

After it’s all drained…

Stir the mixture to cool it.

Now, if you need the cream right away, you can continue this stir-over-an-ice-bath cooling process. It’ll take a little while, and you might need to replace the ice once or twice. But you can certainly take this approach and have it cool and ready to serve in 20 minutes or so.

Ideally, though, you’ll cool it slightly in the ice bath, cover the bowl with plastic wrap, and refrigerate it for several hours. It just gets better and better in the fridge. But for this reason, it’s perfect for a dinner party. Make it the day before, or early in the day, and you’re good to go!

I think the cream is perfect with blackberries, because it’s such a delicious sweet/tart mix.

I saw these beautiful babies at our grocery store the other day, and I couldn’t resist their shiny, juicy plumpness.

Here’s the cooled cream. Will you look at this beautiful sight? Be still my heart.

And away we go!

Really go for it, my friends. I’m not talking about a teaspoon or two of cream for a cup of berries. I’m talking, fill up half the glass with the stuff. You want to enjoy this! It’s fruit, so it’s good for you!

Ha.

Each bite of berries should be accompanied by a nice spoonful of the cream.

Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don't boil.

Whisk egg yolks in a bowl (I used my electric mixer with whisk attachment) with the other half of the sugar. Add vanilla extract. (If using a vanilla bean instead, split the pot lengthwise then scrape the caviar into the cream/sugar mixture.)

Whisk the egg yolk mixture on medium for a minute. Now, with the mixer on medium-low, very slowly drizzle in the warm cream. I use a metal measuring cup to scoop out small portions at a time. Make sure to continue mixing as you pour the hot mixture continuously. I kind of drizzle it in so that the cream runs down the side of the bowl, which reduces the impact of the hot cream hitting the eggs.

After all of the cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.

Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.

Ideally, you'll transfer the cream to a container and refrigerate it for several hours.

Combine cream with half the sugar in a medium saucepan. Bring to a strong simmer, but don't boil.

Whisk egg yolks in a bowl (I used my electric mixer with whisk attachment) with the other half of the sugar. Add vanilla extract. (If using a vanilla bean instead, split the pot lengthwise then scrape the caviar into the cream/sugar mixture.)

Whisk the egg yolk mixture on medium for a minute. Now, with the mixer on medium-low, very slowly drizzle in the warm cream. I use a metal measuring cup to scoop out small portions at a time. Make sure to continue mixing as you pour the hot mixture continuously. I kind of drizzle it in so that the cream runs down the side of the bowl, which reduces the impact of the hot cream hitting the eggs.

After all of the cream is added, turn off mixer. Pour mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat. Stir gently but constantly as the egg/cream mixture slowly thickens.

Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be more of a thick, pourable cream than a thick, heavy pudding texture. As soon as you remove the pan from the heat, set the bottom of it in a bowl of ice to stop the cooking process (but be careful not to let ice or water drip over the edge of the pan.) Stir to cool. If you need to use the cream right away, keep it in the ice bath and stir to cool.

Ideally, you'll transfer the cream to a container and refrigerate it for several hours.

This sounds so yummy!!! I love blackberries with just a little milk and sugar on them but this takes that thought to a whole new level!!!!

K in KY

This sounds so yummy!!! I love blackberries with just a little milk and sugar on them but this takes that thought to a whole new level!!!!

Jessica Brookman

yummy 😉

Jessica Brookman

yummy 😉

Soreeta in Oklahoma

Oh my goodness, I think I have died and gone to heaven! I can’t wait to try this recipe!

Soreeta in Oklahoma

Oh my goodness, I think I have died and gone to heaven! I can’t wait to try this recipe!

Angela

Making this for the weekend! I’m going to add blueberries as well as blackberries because I’m crazy like that.

Angela

Making this for the weekend! I’m going to add blueberries as well as blackberries because I’m crazy like that.

http://nikisbakingspot.blogspot.com/ Niki

If you email Ruth’s Chris, they will give you recipes. I’ve emailed them a few times already to get recipes for sutff. I’ve gotten their Harvest salad recipe and dressing recipe and their sweet potato casserole recipe. So good.
And I was just there a week ago. We had the sweet cream. It’s definitely thicker than this and more of an ivory color. They had it w/ lots of dif berries on top. Delicious! 🙂

http://nikisbakingspot.blogspot.com/ Niki

If you email Ruth’s Chris, they will give you recipes. I’ve emailed them a few times already to get recipes for sutff. I’ve gotten their Harvest salad recipe and dressing recipe and their sweet potato casserole recipe. So good.
And I was just there a week ago. We had the sweet cream. It’s definitely thicker than this and more of an ivory color. They had it w/ lots of dif berries on top. Delicious! 🙂

http://kariandkarsonkominek.blogspot.com Kari Anne

That looks and sounds spectacular… I had fresh mixed berries (frozen just a tad) with hot white chocolate cream sauce on them…that’s awesome too!!

http://kariandkarsonkominek.blogspot.com Kari Anne

That looks and sounds spectacular… I had fresh mixed berries (frozen just a tad) with hot white chocolate cream sauce on them…that’s awesome too!!

Janet

This is similar to your ice cream recipe (which I love much to the detriment of my thighs). 10 egg yolks–isn’t it a little too eggy? I will have to try this.

Janet

This is similar to your ice cream recipe (which I love much to the detriment of my thighs). 10 egg yolks–isn’t it a little too eggy? I will have to try this.

http://www.notameangirl.com NotAMeanGirl

This sounds AWESOME! We have friends in for “Weekend Parties” every couple of months and this will DEFINITELY be on the menu next time around!

http://www.notameangirl.com NotAMeanGirl

This sounds AWESOME! We have friends in for “Weekend Parties” every couple of months and this will DEFINITELY be on the menu next time around!

Katharine

We just went to a local farm that has seasonal berry picking and picked about 5 pounds of blackberries (my father picked 8!) This is perfect!! Thanks, Ree.